I just learned about this kitty litter made from corn. And I am speechless.
Okay, deep breath.
Wow, this is a terrible idea! Talk about a waste of potential food, farm land, the ag inputs (natural resources) that go into growing our food. And a clear sign we are producing too much food.
Given the impact that conventional agriculture has on the planet, it makes little sense that so much of corn goes to feed animals and fuel cars. It makes less sense for it become fodder for cats’ target practice.
Sure, the kind of corn used as kitty litter isn’t fit for human consumption. But we’d be much better off, from a climate change and soil health perspective, not growing such an abundance of corn that it winds up being used for such trivial purposes.
Finally, has there ever been a better example as to why our current farm subsidies need reforming?
December 12, 2011 | Posted in Farm, Household
Whenever a publication as august as The Financial Times weighs in on dumpster diving, I always link to it (and try to match the paper’s salmon color).
Donating prepared foods can be harder than you think, but it’s important! As is reducing the overall excess at holiday or other gatherings.
If you’re gonna build a casino, getting a $2.5 million federal renewable energy grant to defray the cost of an on-site anaerobic digester is like hitting the jackpot. It’s a solid ideas, as there’s sure to be plenty of buffet food waste to convert to energy…
Finally, congratulations to the National Hockey League’s Food Recovery Program. The NHL program, which diverted arena food that would have been thrown away into 163,000 meals last year, won the Sports for the Environment Award.
December 9, 2011 | Posted in Casino, Energy, Friday Buffet
While the US grocery industry is slowly turning to the topic of food waste–huzzah!–their British counterparts are already a year into a voluntary agreement to trim waste.
More than 50 UK grocery retailers have signed on to The Courtauld Commitment Phase 2, which sets many waste reduction goals. Food is one of them. Interestingly, the food waste goal focuses on homes: reduce home food and drink waste by 4% from 2009 to 2012.
You might be wondering: What does that have to do with grocers? That’s the best part–UK supermarkets have taken some responsibility for their role in prompting home food waste. As a result, many grocers have launched campaigns to preach the food waste reduction gospel to their customers.
And so…there has been a 3% reduction in home food waste, according to WRAP. They are on schedule to meet the 2012 goal. Even more impressive, though, are the numbers in comparing 2006/7 with 2010. In that time, household food waste dropped 13% and “avoidable” waste decreased by 18%.
That represents a saving of millions in cash and CO2 equivalent tonnes. Once more–Huzzah!
December 7, 2011 | Posted in Energy, Environment, Household, International
Buongiorno, friends. I’m at the Barilla’s International Forum on Food and Nutrution. I just participated in a panel on food waste, which was pretty fascinating.
First, it was heartening to experience so many intelligent people considering the topic of wasted food. Second, the level of research on the topic in Europe is impressive. And the commitment to reducing waste–as epitomized by the European Commission’s 50% reduction goal by 2020–is equally encouraging.
Now, it’s just a matter of making it happen. Hopefully, with initiatives like my co-panelist Andrea Segre’s Last Minute Market (you can translate the page well in Chrome) and the upcoming European campaign A Year Against Waste (2013), this will happen sooner rather than later.
November 30, 2011 | Posted in International, Personal
Happy (de facto) National Leftover Day! Join the crowd and enjoy the world’s best sandwich–the turkey-stuffing-cranberry goodness. Gravy and mayo are optional, but at least one is recommended.
Don’t throw out that carcass! First, you can make a great soup with it. Then, if you’re in Rhode Island, you can compost it via EcoRI News.
British Eco Chef Tom Hunt cooked at last week’s Feeding the 5K. In his neat blog, he discusses Ribollita, a traditional Tuscan leftover soup, and pens a culinary call-to-arms on using old bread in The Life of a Loaf.
I’d heard about Concrete Jungle before, but this article reminded me of their awesome Atlanta tree-gleaning-ness.
Thanksgiving celebrates plenty. Yet, for many of us in America, every day and every meal don’t look don’t look all that different from Thanksgiving.
Given that reality, it’s all the more important to be mindful of our good fortune on Thanksgiving. And while we should certainly enjoy the day, we don’t honor anyone or anything by wasting food.
That’s why I’m asking you to help ensure that your family and friends minimize waste at Thanksgiving. Let’s call it the Be Thankful, Not Wasteful campaign. Here are a few ideas on how:
- Celebrate abundance, not excess. Don’t take too much when you serve yourself. You can always take seconds! Keep in mind that the average Thanksgiving dinner today comes in, conservatively, at 2,057 calories. And remember, what’s on our plates is seldom saved.
- Distribute the bounty. If you’re the Thanksgiving host, suggest that your guests bring along a few plastic containers of various sizes to fill with leftovers (or have some on hand). There’s no sense centralizing so much food that we’ll struggle to use. Being so overt about leftovers may feel a bit odd, but that slight discomfort will pale in comparison to the disappointment from having to toss pounds of once-good food.
- Properly save those leftovers. And do it quickly. Not letting foods sit out too long in the bacteria danger zone (40-140 degrees F) will mean they’ll be safe to eat and also last longer.
- Plan for your leftovers…and eat them! Whether it’s a turkey pot pie, turkey soup or turkey tacos, find some fun ideas that’ll get you excited to use up your T-day remains.
Share Your Tips and Tricks
Help others reduce waste around Thanksgiving by sharing your insight. We’ve already received a few helpful tips, including Rachel’s idea to make notes on the number of guests, the amount of food eaten and the amount remaining to help prepare the right amount next year.
I’m directing people to the Wasted Food Facebook page where we are compiling a series of tips, successes and–should they occur–failures. These can be videos, photos or descriptions from inside people’s Thanksgiving dinners. Feel free to post during the prep, the dinner itself, or the “aftermath.” Together, we’ll create a living blueprint for how celebrations can balance abundance with respect for resources.
A few ideas:
• Videos describing what your friends/family are doing this year to reduce food waste. Or, if a video is too much, a photo or description of the steps taken will work just fine.
• A recipe or two for your favorite dishes made from Thanksgiving leftovers.
• Your preferred way to make the perfect leftover turkey sandwiches.
• An “unboxing” video of leftovers from the dinner you attended.
Spread the Word!
- Consider letting your social network know about the Be Thankful, Not Wasteful initiative. Please share this post and ask folks to take action on their own. (And of course to post their results!) If you’re on Twitter, you can use the hashtag #ThankfulNotWasteful to discuss your strategies, successes or failures.
- Do you blog? Please consider a post or video encouraging your readers to participate. Ask readers to join you in adding their voice to the discussion.
- Mention the initiative–and this fabulous book–at your Thanksgiving celebration. I mean, I don’t want you to start any dinner table arguments or anything, but…
- Solicit tips and tricks from your friends and family who aren’t social media savvy and post them yourself – I know I’ll be asking my Grandma for some ideas.
Thanksgiving is the one day of the year where we’re all focused on food. Let’s leverage that as a call to action to change our wasteful ways for the rest of the year. I think the day will be more meaningful that way. And remember — even incremental changes can have a massive effect if they’re done by millions of Americans.
November 23, 2011 | Posted in Household
Maybe this goes without saying, but: don’t cook a turkey frozen since the 80s. An admirably waste-averse New Yorker wrote in to The Times Dining staff asking whether he could serve a Butterball abandoned in his relative’s freezer since the Reagan era.
And he wasn’t even kidding.
As we learn, the turkey experts at Butterball suggest two years as the max freezer shelf life for its turkeys (foods dehydrate over time in the freezer). And–I’m guessing here–The Times suggests not using a frozen turkey.
November 21, 2011 | Posted in Household
Looks like in.gredients, the Austin-based zero-waste store is set to open by the end of the year. The bulk food vender will mostly sell to customers wielding their own containers, but compostable packaging will be for sale, too. I’m excited to see this operation in action!
Statistics New Zealand just released some interesting…statistics on food waste. For example, produce makes up more than half of (capital K) Kiwi food waste. And 27% of the country composts–wow!
A partnership between Publix supermarkets and Waste Management has yielded a new composting facility in Florida. The Organics Recycling Facility in Okeechobee will turn food waste from 42 Publix stores into a useful soil amendment.
This piece in The Hindu begins with this hammer blow:
Wasting food is a crime against humanity.
The rest of the story works, too, detailing food waste in India.
A recent survey found that 80 percent of U.S. restaurant customers were concerned by the amount of food being tossed at restaurants and cafeterias. But shouldn’t it be 100 percent?
Either way, it’s nice to know that Unilever, who commissioned the study, has launched the United Against Waste campaign to get restaurateurs…united against waste.
Once restaurateurs sign up for the initiative, they receive decals to put on their doors and information to help them trim their waste. They can also find plenty of tips online, a forum for sharing best practices, and a chance to request a one-on-one consultation.
And in due time, the United Against Waste site will include a list of participating restaurants that have committed to reducing their food waste. Let’s hope it’s a long list.
November 16, 2011 | Posted in Restaurant
This coming Friday, thousands of Londoners will get a free lunch made from food that would otherwise have been tossed. Feeding the 5,000 returns to Trafalgar Square in a massive food waste awareness event.
London’s Mayor, celebrity chefs and food waste activist Tristram Stuart will all speak on Friday, raising awareness for the fact that roughly one third of the world’s food is wasted. And several worthy food rescue groups will participate in the noble undertaking.
It’s a fabulous event that communicates just how much food we discard and how that currently discarded food could be put to better use with more social and political will. Attendees or anyone visiting the site can pledge to reduce their personal waste and businesses can do the same.
Feeding the 5K, in this guise, began in 2009. Hopefully the November edition will be warmer than the original December one!
November 14, 2011 | Posted in Food Recovery, International